Citrus Cream Pie

For the crust:
Combine Oreo crumbs and butter. Press mixture into the bottom, and slightly up the sides, of a springform pan.

For the filling:
In a large mixing bowl, beat cream cheese until smooth. Add juices, egg, and egg yolks; blend. Beat in sweetened condensed milk. Pour the filling into the crust.

Bake at 325 for 15-20 minutes or until the center is set and no longer jiggles. Allow to cool. Refrigerate for at least two hours.

In a chilled bowl, beat cream until stiff peaks form. Add vanilla and powdered sugar, beating just long enough to combine so as not to overbeat the cream. Spoon the whipped cream over the pie before serving. Garnish with grated chocolate (optional).